Embellish With Relish - The Cookbook
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Grated fresh Horseradish in a creamy light sauce with a hint of Mustard.
Finished with Lemon and Lime for a citrus palette cleanser, Chilli, cumin and Coriander are just a few Spices in this complex chutney
Fabulously fruity with fresh Figs, Cranberries and Apples, finished with Pinot Noir red wine adding to depth of flavour, designed to compliment any cheeseboard.
Traditional chunky Piccalilli with a Mustard, Garlic and Ginger Sauce.
Caramelised Red Onions, with Balsamic Vinegar, Raisins, Herbs and Spices
Handmade Fudge using our own Salted Caramel Sauce!
Fresh Cream and Butter softly blended with Anglesey Sea Salt.
Lightly smoked version of the Black Garlic Ketchup with Anglesey Smoked Salt and Smoked Water.
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